Add a little Mexican flair to this traditional Creole dish and sit down to a big hearty meal of Shrimp and Chorizo Jambalaya.
Back in the beginning of April I skedaddled out of town (also how has a month flown by already?) for a jaunt down to New Orleans for 5 days. It was a well needed break from work and life and I was ready to immerse myself in all the food, music and culture New Orleans had to offer.
I promise to give you all the scoop on where to eat and stay in New Orleans but you have to wait until tomorrow for that. Today we chat jambalaya.
Any time I return home from a vacation I always feel renewed, tired but renewed and excited to get back into the kitchen. Having the opportunity to taste other cuisines pushes me to move out of my comfort zone. I can make the same stuff all the live long day but that gets boring and trying new things in the spice of life!
There was so much food to try in New Orleans though that no dish was ever repeated more than once except for some muffalettas and of course beignets from Cafe du Monde.
Braden ordered jambalaya on our first night and I had a couple of bites, but sadly the restaurant was a bit disappointing. I knew I could make it better and then it reminded me of a version I had back in NY but with a Mexican twist.
When you think about the dish, it has Spanish and French influences already, so would it be so crazy to swap out a few items? That andouille sausage is swapped for fresh chorizo and say goodbye to cajun spice to be replaced with cumin, chili powder and cayenne pepper.
I realize some purists might look down on this but trust me the spice is there! It was so spicy at first, I could barely taste it. I guess whatever guts I had eating cajun rubbed crawfish down south didn’t come back with me.
Seriously though, don’t be afraid of the spice, a healthy topping of guacamole and a squeeze of lime tones it down.